Madeleine Kamman

California Black Cherries with Cabernet Port Sabayon

Preparation info
  • FFR—

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is almost a mousse; compare it with the mousse recipes in the following section. Prepare during cherry season only; canned cherries have lost too much of their flavor.

Ingredients

  • ¾ cup heavy cream
  • 2 large eggs
  • 5 large egg yolks

Method

Whip the cream until barely mounding and keep refrigerated until ready to use.

Ribbon the whole eggs, egg yolks, sugar, and salt together in a cast-iron enameled saucepan with an electric mixer; gradually add the port and beat until the mixture feels warm to the finger (165° to 170°F). Whisk in the gelatin, remove from the heat, and blend in hal